OUR BEST DESSERTS - Betty Crocker Community

OUR BEST

!DESSERTS

25these top desserts take the cake

surprise ingredients
CUPCAKE CONES
1 Heat oven to 350°F (or 325°F for dark or nonstick pans). Place 1 box Betty Crocker® SuperMoist®
paper baking cup in each of 18 regular-size muffin cups; place yellow cake mix
mini paper baking cup in each of 18 mini muffin cups. Make cake
mix as directed on box, using water, oil and eggs. Spoon evenly Water, vegetable oil and eggs called for
into regular and mini muffin cups. on cake mix box
2 Bake mini cupcakes 11 to 13 minutes, regular cupcakes 17 to 22
minutes, or until toothpick inserted in center comes out clean. 1 cup candy-coated chocolate
Remove from pans to cooling racks. Cool completely, about 30 candies
minutes.
3 If ice cream cone holder is unavailable, make a holder for the cones 18 flat-bottom ice cream cones
by tightly covering the tops of 2 empty square or rectangular pans
(at least 2 to 2 1/2 inches deep) with heavy-duty foil. With sharp 3 containers (12 oz each) Betty
knife, cut 18 “stars” in foil, 3 inches apart, by making slits about Crocker® Whipped strawberry
1 inch long. frosting
4 Place about 2 teaspoons candies in each ice cream cone. Remove
paper cups from cupcakes. For each cone, frost top of 1 regular ¼ cup Betty Crocker® candy decors
cupcake with frosting; turn upside down onto a cone. Frost bottom
(now the top) of cupcake. Place mini cupcake upside down on
frosted regular cupcake; frost side of regular cupcake and entire
mini cupcakes completely (it’s easiest to frost from the cone
toward the top). Sprinkle with candy decors. Push cone through
foil opening in cone holder; the foil will keep it upright.
2010 © & ™/® of General Mills

1

ingredients dreamy
CREAM-FILLED CUPCAKES
1 box Betty Crocker® SuperMoist® devil’s 1 Heat oven to 350°F (325°F for dark or nonstick pans). Make
food cake mix and bake cake mix as directed on box for 24 cupcakes, using
water, oil and eggs. Cool 10 minutes; remove from pan to
Water, vegetable oil and eggs called for on cake cooling racks. Cool completely, about 30 minutes.
mix box 2 Spoon frosting into corner of resealable heavy-duty food-storage
plastic bag. Cut about 1/4 inch off corner of bag. Gently push
1½ containers (12 oz each) Betty Crocker® cut corner of bag into center of cupcake. Squeeze about 2
Whipped fluffy white frosting teaspoons frosting into center of each cupcake for filling, being
careful not to split cupcake. Frost tops of cupcakes with
½ cup miniature semisweet chocolate chips remaining frosting.
3 Sprinkle chocolate chips on top of each cupcake. Store
loosely covered.
2010 © & ™/® of General Mills

bananaSPLIT CAKE ingredients

1 Heat oven to 350°F (325°F for dark or nonstick pan). Grease 1 box Betty Crocker® SuperMoist®
white cake mix
bottom only of 13x9-inch pan with shortening or cooking
spray. In large bowl, beat cake mix, water, oil, eggs and Water, vegetable oil and whole eggs
mashed bananas on low speed 30 seconds; beat on medium called for on cake mix box
speed 2 minutes, scraping bowl occasionally. Stir in chocolate
chips. Pour into pan. 1 cup mashed bananas (2 medium)

2 Bake 30 to 35 minutes or until toothpick inserted in center ¾ cup miniature semisweet
chocolate chips
comes out clean. Cool 15 minutes.
1 container (1 lb) Betty Crocker®
3 In small microwavable bowl, microwave frosting uncovered on Rich & Creamy chocolate frosting

High 20 seconds; stir and add an additional 5 to 10 seconds,
if necessary. Stir thoroughly or until very soft and smooth;
spread evenly over cake. If desired, serve with banana slices,
whipped topping, Betty Crocker® rainbow mix decorating
decors and a cherry. Store loosely covered.

2010 © & ™/® of General Mills

2

premium
TRES LECHES CAKE

ingredients happy birthday
MARSHMALLOW
1 box Betty Crocker® SuperMoist® yellow cake mix CUPCAKES
1¼ cups water
1 tablespoon vegetable oil ingredients
2 teaspoons vanilla
4 eggs 1 box Betty Crocker® SuperMoist® white cake mix
1 can (14 oz) sweetened condensed milk (not evaporated) Water, vegetable oil and egg whites called for on cake mix box
1 cup whole milk or evaporated milk 2 containers (1 lb each) Betty Crocker® Rich & Creamy
1 cup whipping cream
1 container Betty Crocker® Whipped fluffy white frosting creamy white frosting
24-30 large marshmallows
1 Heat oven to 350°F (325°F for dark or nonstick pan). Betty Crocker® colored sugar or candy sprinkles
White or colored birthday candles
Grease and flour or spray bottom and sides of 13x9-
inch pan. 1 Heat oven to 350°F (325°F for dark or nonstick

2 In large bowl, beat cake mix, water, oil, vanilla and eggs pans). Place paper baking cup in each of 24
regular-size muffin cups. Make and bake cake mix
with electric mixer on low speed 30 seconds, then on as directed on box for 24 cupcakes, using water, oil
medium speed 2 minutes, scraping bowl occasionally. and egg whites. Cool in pan 10 minutes; remove
Pour into pan. from pan to cooling rack. Cool completely, about
30 minutes.
3 Bake 29 to 35 minutes or until edges are golden brown
2 Frost cupcakes with frosting.
and toothpick inserted in center comes out clean. Let 3 Cut marshmallow with dampened kitchen scissors
stand 5 minutes. Poke top of hot cake every 1/2 inch
with long-tined fork, wiping fork occasionally to reduce into slices; sprinkle with colored sugar. Arrange on
sticking. cupcakes in flower shape. Place candle in middle
of each flower.
4 In large bowl, stir together sweetened condensed milk,
2010 © & ™/® of General Mills
whole milk and whipping cream. Carefully pour evenly
over top of cake. Cover; refrigerate about 1 hour or until 3
mixture is absorbed into cake. Frost with frosting.

2010 © & ™/® of General Mills

easy
RED VELVET CAKE

1 Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottom and

sides of 13x9-inch pan or two 9-inch round cake pans and lightly flour, or
spray with baking spray with flour.

2 In large bowl, beat all cake ingredients with electric mixer ingredients

on low speed 30 seconds, scraping bowl occasionally.
Beat on medium speed 2 minutes, scraping bowl
occasionally. Pour into pan(s).

3 Bake as directed on box for 13x9-inch pan or 9-inch CAKE FROSTING

rounds. Cool completely. 1 box Betty Crocker® 2 oz cream cheese,
SuperMoist® German softened
4 In chilled large bowl, mix cream cheese and milk until chocolate cake mix
2 teaspoons milk
smooth. Beat in whipping cream and powered sugar with 1¼ cups water
electric mixer on high speed, scraping bowl occasionally, 1½ cups whipping cream
until soft peaks form. Frost top of 13x9-inch cake or fill ½ cup vegetable oil
and frost cake layers. Store in refrigerator. ½ cup powdered sugar
3 eggs
2010 © & ™/® of General Mills
1 bottle (1 oz) red food color

1 tablespoon unsweetened
baking cocoa

mud slide
ICE-CREAM CAKE

ingredients 1 Heat oven to 350°F (325°F for dark or nonstick pan).

1 box Betty Crocker® SuperMoist® chocolate fudge cake mix Grease bottom only of 13x9-inch pan with shortening or
½ cup butter or margarine, melted cooking spray. In large bowl, beat cake mix, butter and
2 eggs eggs until well blended. Spread batter in pan.
2 tablespoons coffee-flavored liqueur or strong coffee
4 cups vanilla ice cream 2 Bake 19 to 24 minutes or until center is set (top will appear
1 container (12 oz) Betty Crocker® Whipped chocolate frosting
2 tablespoons coffee-flavored liqueur, if desired dry and cracked). Cool completely, about 1 hour.

3 Brush 2 tablespoons liqueur over cake. Let ice cream

stand about 15 minutes at room temperature to soften.
Spread ice cream over cake. Freeze 3 hours or until firm.

4 In medium bowl, mix frosting and 2 tablespoons liqueur;

spread over ice cream. Freeze at least 1 hour.

2010 © & ™/® of General Mills

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strawberry
YOGURT CAKE

better-than ingredients

ALMOST-ANYTHING 1 box Betty Crocker® SuperMoist® white cake mix
CAKE ¾ cup water
1/3 cup vegetable oil
ingredients 3 egg whites
1 container (6 oz) Yoplait® Original 99% Fat Free
1 box Betty Crocker® SuperMoist® German chocolate
cake mix strawberry yogurt
1 container Betty Crocker® Whipped vanilla frosting
Water, vegetable oil and eggs called for on cake mix box 1 quart (4 cups) strawberries
1 can (14 oz) sweetened condensed milk
1 jar (16 to 17 oz) caramel, butterscotch or fudge topping 1 Heat oven to 350°F (325°F for dark or nonstick pans).
1 container (8 oz) frozen whipped topping, thawed
1 bag (8 oz) toffee chips or bits Generously grease and lightly flour bottoms and sides
of two 8-inch or 9-inch round pans, or spray with baking
1 Heat oven to 350°F (325°F for dark or nonstick pan). spray with flour.

Bake cake as directed on box for 13x9-inch pan. 2 In large bowl, beat cake mix, water, oil, egg whites and

2 Poke top of warm cake every 1/2 inch with handle yogurt with electric mixer on low speed 30 seconds;
beat on medium speed 2 minutes (batter will be lumpy).
of wooden spoon. Drizzle milk evenly over top Pour into pans.
of cake; let stand until milk has been absorbed
into cake. Drizzle with caramel topping. Run knife 3 Bake 8-inch rounds 27 to 32 minutes, 9-inch rounds
around sides of pan to loosen cake. Cover and
refrigerate about 2 hours or until chilled. 25 to 30 minutes, or until toothpick inserted in center
comes out clean. Cool 10 minutes. Run knife around
3 Spread whipped topping over top of cake. Sprinkle sides of pans to loosen cakes; remove from pans to
cooling rack. Cool completely, about 1 hour.
with toffee chips. Store covered in refrigerator.
4 Spread 1/3 cup frosting over 1 cake layer to within 1/4
2010 © & ™/® of General Mills
inch of edge. Cut about 10 strawberries into 1/4-inch
slices; arrange on frosted layer. Top with second layer.
Frost side and top of cake with remaining frosting. Cut
remaining strawberries in half; arrange on top of cake.
Store loosely covered in refrigerator.

5 2010 © & ™/® of General Mills

lemonade
PARTY CAKE

1 Heat oven to 350°F (325°F for dark or nonstick pan). Make ingredients

cake as directed on box for 13x9-inch pan. Cool 15 minutes. 1 box Betty Crocker® SuperMoist® lemon or
yellow cake mix
2 Mix lemonade concentrate and powdered sugar. Pierce top
Water, vegetable oil and eggs called for on cake
of warm cake every 1/2 inch with long-tined fork, wiping mix box
fork occasionally to reduce sticking. Drizzle lemonade mixture
evenly over top of cake. Run knife around sides of pan to 1 can (6 oz) frozen lemonade concentrate,
loosen cake. Cover and refrigerate about 2 hours or until thawed
chilled.
¾ cup powdered sugar
3 Spread frosting over top of cake. Sprinkle with sugar. Store
1 container Betty Crocker® Whipped fluffy
covered in refrigerator. white or fluffy lemon frosting

2010 © & ™/® of General Mills Yellow colored sugar, if desired

triple-fudge
CAKE

ingredients 1 Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of

1/3 cup sweetened condensed milk 13x9-inch pan with shortening; lightly flour.
(not evaporated)
2 In small microwavable bowl, microwave milk and 1/2 cup of the chocolate
1 cup semisweet chocolate chips (6 oz)
1 box Betty Crocker® SuperMoist® chips uncovered on Medium (50%) about 1 minute or until chocolate is
softened; stir until smooth and set aside.
chocolate fudge cake mix
½ cup vegetable oil 3 In large bowl, beat cake mix and oil with electric mixer on low speed 30
1 cup applesauce
2 eggs seconds (mixture will be crumbly); reserve 1 cup. Add applesauce and
½ cup chopped pecans eggs; beat on low speed 30 seconds, scraping bowl occasionally (batter
will be thick and grainy). Beat on medium speed 2 minutes, scraping bowl
occasionally. Spread batter in pan.

4 Drop melted chocolate mixture by teaspoonfuls over batter, dropping more

around edge than in center. Stir remaining 1/2 cup chocolate chips and the
pecans into reserved cake mixture; sprinkle over batter.

5 Bake 38 to 43 minutes or until center is set. Run knife around side of pan

to loosen cake. Cool completely, about 2 hours. Store covered at room
temperature.

2010 © & ™/® of General Mills

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red velvet torte molten
WITH WHITE CHOCOLATE
TRUFFLE FROSTING CUPCAKES

ingredients

ingredients ½ cup whipping cream 3 eggs

CAKE FROSTING 1 cup semisweet chocolate 1 container Betty Crocker®
1 box Betty Crocker® SuperMoist® chips Rich & Creamy chocolate
1½ cups white vanilla frosting
German chocolate cake mix baking chips 1 box Betty Crocker®
1¼ cup water SuperMoist® devil’s food Powdered sugar
½ cup vegetable oil 2¼ cups Betty Crocker® cake mix
3 eggs Rich & Creamy vanilla Sliced strawberries
1 bottle (1 oz) red food color frosting (from two 1 cup water
1 tablespoon baking cocoa 1-lb containers)
1/3 cup vegetable oil

1 Heat oven to 350°F (325°F for dark or nonstick pans). 1 In 1-quart saucepan, heat whipping cream over medium-

Grease or spray bottoms only of two 8-inch round cake high heat until hot but not boiling. Stir in chocolate chips
pans. In large bowl, beat cake ingredients with electric until melted and mixture is smooth. Refrigerate about 1
mixer on low speed 30 seconds; beat on medium speed hour, stirring occasionally, until thick.
2 minutes. Pour into pans.
2 Heat oven to 350°F (325°F for dark or nonstick pans).
2 Bake and cool as directed on box for 8-inch rounds. Slice
Grease and flour or spray with baking spray with flour 18
each cake layer in half horizontally to make a total of 4 large (2 3/4x1 1/4-inch) muffin cups. In large bowl, beat
layers. cake mix, water, oil and eggs with electric mixer on low
speed 30 seconds, then on medium speed 2 minutes,
3 In medium microwavable bowl, microwave baking chips scraping bowl constantly. Place 1/4 cup batter in each
muffin cup. Spoon 1 tablespoon cold chocolate mixture
uncovered on Medium (50%) 4 to 5 minutes, stirring on top of batter in center of each cup.
halfway through microwave time. Stir until smooth; cool
5 minutes. Stir in frosting until well blended. Place 1 cake 3 Bake 18 to 22 minutes or until top springs back when
layer, cut side up, on serving plate; spread with 1 cup of
the frosting. Repeat with second and third cake layers. lightly touched. Cool 1 minute. Carefully remove from
Top with remaining cake layer, cut side down; frost with pan; place on parchment paper. Cool 10 minutes. Frost
remaining frosting. with chocolate frosting. Just before serving, dust with
powdered sugar. Garnish with strawberry slices. Serve
warm.

2010 © & ™/® of General Mills

2010 © & ™/® of General Mills

7

“let’s party”
CAKE

ingredients 1 Heat oven to 350°F (325°F for dark or nonstick pans). Grease and flour

1 box Betty Crocker® SuperMoist® cake bottom and side of 9-inch round cake pan, or spray with baking spray
mix (any flavor) with flour. Place paper baking cup in each of 12 regular-size muffin
cups.
Water, vegetable oil and eggs called for on
cake mix box 2 Make cake mix as directed on box, using water, oil and eggs. Spread

1 container (12 oz) Betty Crocker® half of batter in round pan; spoon remaining batter into muffin cups.
Whipped fluffy white frosting or (1 lb) Bake as directed on box. Cool completely, about 1 hour.
Betty Crocker® Rich & Creamy vanilla
frosting 3 In small bowl, place 1 tablespoon frosting; stir in 2 drops yellow food

Yellow and red food colors color. In another small bowl, place 1/4 cup frosting, 3 drops yellow food
color and 1 drop red food color; stir to make orange frosting. In third
Blue and green neon food colors small bowl, place 1/2 cup frosting; stir in 7 drops blue neon food color. To
remaining frosting in container, stir in 7 drops green neon food color.
3 packages (2.17 oz each) tropical flavor
candy-coated fruit-flavored chewy 4 On serving plate, place cake layer with rounded side down. Frost top
candies or 1 bag (8 oz) candy-coated
chocolate candies and side with green frosting. Frost 7 cupcakes with blue frosting, 4
cupcakes with orange frosting and 1 cupcake with yellow frosting.
Place 1 blue cupcake on center of green frosted cake. Place remaining
blue cupcakes, sides touching, in circle around center cupcake. Place
2 rows of 2 orange cupcakes on top center of blue cupcakes. Place
yellow cupcake on top center. Press candies into frosting to decorate.
Store loosely covered at room temperature.

2010 © & ™/® of General Mills

chocolate lover’s
DREAM CAKE

1 Heat oven to 350°. Generously grease 12-cup bundt ingredients

cake pan with shortening; lightly flour. CAKE GLAZE

2 Mix cake mix, chocolate milk, butter, eggs, sour cream 1 package Betty Crocker® SuperMoist® ¾ cup semisweet
butter recipe chocolate cake mix chocolate chips
and pudding mix (dry) in large bowl with spoon until
well blended (batter will be very thick). Stir in chocolate ½ cup chocolate milk 3 tablespoons butter
chips. Spoon into pan. or margarine
1/3 cup butter or margarine, melted
3 Bake 55 to 65 minutes or until top springs back when 3 tablespoons light
3 eggs corn syrup
touched lightly in center. Cool in pan 10 minutes. Turn
pan upside down onto wire rack or heatproof serving 1 container (16 ounces) sour cream 1½ teaspoons water
plate; remove pan. Cool completely, about 2 hours.
Drizzle Rich Chocolate Glaze over cake. Store loosely 1 package (4-serving size) chocolate fudge
covered at room temperature. instant pudding and pie filling mix

2010 © & ™/® of General Mills 1 bag (12 ounces) semisweet chocolate
chips (2 cups)

8

ultimate
CARROT CAKE

chocolate
TURTLE CAKE

ingredients ingredients

CAKE ½ cup chopped nuts 1 box Betty Crocker® 1 cup chopped pecans
1 box Betty Crocker® SuperMoist® SuperMoist® devil’s food
½ cup coconut cake mix 1 bag (6 ounces) semisweet
carrot cake mix chocolate chips (1 cup)
½ cup chopped raisins 11/3 cups water
½ cup orange juice or water Ice cream or Whipped cream,
FROSTING ½ cup vegetable oil if desired
½ cup vegetable oil
1 to 2 teaspoons orange 3 eggs Caramel and chocolate
1 can (8 oz) crushed pineapple in peel, if desired topping, if desired
juice, undrained 1 bag (14 oz) caramels
1 container (1 lb) Chopped pecans, if desired
1 teaspoon orange peel Betty Crocker® Rich ½ cup evaporated milk
& Creamy cream
1 teaspoon vanilla cheese frosting

4 eggs

1 Heat oven to 350°F (325°F for dark or nonstick pans). 1 Heat oven to 350°F (325°F for dark or nonstick pan).

Grease two 8- or 9-inch round cake pans or 13x9-inch Grease or spray bottom of 13x9-inch pan.
pan and lightly flour, or spray with baking spray with
flour. In large bowl, beat cake mix, orange juice, oil, 2 In large bowl, beat cake mix, water, oil and eggs with
pineapple, orange peel, vanilla and eggs on low speed
30 seconds. Beat on medium speed 2 minutes. Stir in electric mixer on low speed 30 seconds, then on medium
nuts, coconut and raisins. Pour into pans. speed 2 minutes, scraping bowl occasionally. Pour half of
the batter into pan. Bake 22 minutes (25 minutes for dark
2 Bake 8- or 9-inch rounds 30 to 35 minutes, 13x9-inch or nonstick pan). Refrigerate remaining batter.

pan 37 to 43 minutes, or until toothpick inserted in center 3 Meanwhile, in 1-quart saucepan, heat caramels and
comes out clean. Cool 10 minutes. Run knife around
side of pans to loosen cakes; remove rounds from pans evaporated milk over medium heat, stirring frequently,
to cooling racks. Cool completely, about 1 hour. until caramels are melted. Stir in pecans. Pour caramel
mixture over warm cake in pan. Sprinkle with chocolate
3 Stir orange peel into frosting. Place 1 cake layer, rounded chips. Spread with remaining batter. Bake 25 minutes (29
minutes for dark or nonstick pan) or until cake springs
side down, on serving plate. Spread with about 1/3 cup back when lightly touched. Run knife around sides of pan
frosting. Place other layer, rounded side up, on top. to loosen cake. Cool at least 30 minutes. Serve with ice
Frost side and top of cake with remaining frosting or cream, drizzle with topping and sprinkle with pecans.
frost top of 13x9-inch cake. Store in refrigerator. Store loosely covered at room temperature.

2010 © & ™/® of General Mills 2010 © & ™/® of General Mills

9

key lime
CUPCAKES

1 Heat oven to 350°F. Place paper baking cup in each of 24 regular-size

muffin cups. In large bowl, beat cake mix and gelatin with electric mixer
on low speed 30 seconds. Add remaining cupcake ingredients. Beat
with electric mixer on low speed 30 seconds; beat on medium speed 2
minutes, scraping bowl as necessary. Divide batter evenly among muffin
cups, filling each about 2/3 full.

2 Bake 17 to 22 minutes or until toothpick inserted in center ingredients GLAZE
1 cup powdered sugar
comes out clean. Cool in pan 10 minutes. Remove from pan CUPCAKES 2 to 2½ tablespoons Key lime
to cooling rack. With toothpick or wooden skewer, pierce tops juice
of cupcakes in several places. 1 box Betty Crocker®
SuperMoist® lemon cake FROSTING
3 In small bowl, mix 1 cup powdered sugar and enough of the 2 mix 1 package (8 oz) cream

to 2 1/2 tablespoons lime juice until glaze is smooth and thin 1 box (4-serving size) lime- cheese, softened
enough to drizzle. Drizzle and spread glaze over cupcakes. flavored gelatin ¼ cup butter or margarine,
Cool completely, about 30 minutes.
¾ cup water softened
4 In large bowl, beat cream cheese and butter on medium 1/3 cup Key lime juice 1 teaspoon vanilla
1/3 cup vegetable oil 3½ cups powdered sugar
speed until light and fluffy. On low speed, beat in vanilla and Grated lime peel, if desired
3 1/2 cups powdered sugar until mixed; beat on medium 3 eggs
speed until fluffy. Frost cupcakes, mounding and swirling
frosting in center. Garnish with lime peel. Store covered in 2 or 3 drops green food color,
refrigerator. if desired

2010 © & ™/® of General Mills

spiral
CANDLE CAKE

ingredients 1 Heat oven to 350°F (325°F for dark or nonstick pans).

1 box Betty Crocker® 1 container Betty Crocker® Make and cool cake as directed on box for two 8-inch
SuperMoist® cake mix Rich & Creamy or Whipped or 9-inch round pans.
(any flavor) frosting (any flavor)
2 While cake is cooling, place candles in warm water
Water, vegetable oil and eggs Flat mint or rainbow
called for on cake mix box candy-coating wafers until soft and pliable; wrap each candle around pencil.
Cool candles about 15 seconds; remove pencils.
Thin sparkler candles, 6 Pencils
1/2x1/8 inch 3 Place 1 cake layer, rounded side down, on serving

plate. Spread with about 1/3 cup frosting. Place other
layer, rounded side up, on top. Frost side and top of
cake with remaining frosting. Arrange candles and
wafers on cake.

2010 © & ™/® of General Mills

10

margarita
CUPCAKES

ingredients 4 egg whites chocolate
GANACHE CAKE
1½ cups crushed pretzels 2 containers (6 oz each)
¼ cup butter or margarine, Yoplait® Light Fat Free ingredients
key lime yogurt
melted 1 box Betty Crocker® SuperMoist® chocolate
2 tablespoons sugar 1½ cups frozen whipped fudge cake mix
1 box Betty Crocker® topping thawed
Water, vegetable oil and eggs called for on cake
SuperMoist® white 2 teaspoons grated lime mix box
cake mix peel 1 container Betty Crocker® Rich & Creamy
1 cup nonalcoholic
margarita mix 1/3 cup coarsely crushed chocolate frosting
1/3 cup vegetable oil pretzels 1/3 cup whipping cream
2 teaspoons grated ½ cup semisweet chocolate chips
lime peel 2 bars (1.4 oz each) chocolate-covered toffee

candy, very coarsely chopped

1 Heat oven to 350° F (325° F for dark or nonstick pans). Place 1 Heat oven to 350°F (325°F for dark or nonstick

paper baking cup in each of 24 regular-size muffin cups. pans). Make and cool cake as directed on box for
two 8-inch or 9-inch round pans.
2 In small bowl, combine 1 1/2 cups pretzels, butter, and
2 Place 1 cake layer, rounded side down, on serving
sugar until blended. Spoon about 1/2 teaspoon pretzel
mixture in each muffin cup. plate. Spread with about 1/3 cup frosting. Top with
second layer, rounded side up. Frost side and top
3 In large bowl, beat cake mix, margarita mix, oil, 2 teaspoons of cake with remaining frosting.

lime peel, and eggs with electric mixer on low speed 30 3 In 1-quart saucepan, heat whipping cream over
seconds. Beat on medium speed 2 minutes, scraping
bowl, occasionally. Divide batter evenly among muffin medium heat until hot (do not boil); remove from
cups (2/3 full). heat. Stir in chocolate chips until melted and smooth.
Let stand 5 minutes. Carefully pour chocolate mixture
4 Bake 18 to 23 minutes until toothpick inserted in center onto top center of cake; spread to edge, allowing
some to drizzle down side. Garnish top of cake
comes out clean. Cool 10 minutes; remove from pan to with toffee candy. Refrigerate about 1 hour or until
cooling rack. Cool completely. chocolate is set. Store covered in refrigerator.

5 In medium bowl, fold whipped topping, lime yogurt and 2010 © & ™/® of General Mills

2 teaspoons lime peel until blended; frost cupcakes. 11
Sprinkle with crushed pretzels.

2010 © & ™/® of General Mills

chocolate pudding
POKE CAKE

ingredients 1 Heat oven to 350°F (325°F for dark or nonstick pan).
2 Make and cool cake as directed on box for 13x9-inch
1 box Betty Crocker® SuperMoist®
chocolate fudge cake mix pan.

Water, vegetable oil and eggs called for 3 Poke cake every 1/2 inch with handle of wooden spoon.
on cake mix box
In medium bowl, beat pudding mix and milk with wire
1 box (4-serving size) milk chocolate whisk about 2 minutes. Pour pudding evenly over cake.
instant pudding and pie filling mix Run knife around sides of pan to loosen cake. Refrigerate
about 2 hours or until chilled. Store loosely covered in
2 cups cold milk refrigerator.

2010 © & ™/® of General Mills

lemon crème
CUPCAKES

1 Heat oven to 350°F (325°F for dark or nonstick pans).

Make and bake cake mix as directed on box for 24
cupcakes, using water, oil and eggs. Cool in pans 10
minutes; remove from pans to cooling racks. Cool
completely, about 30 minutes.

2 By slowly spinning end of round handle of wooden ingredients

spoon back and forth, make deep, 3/4-inch-wide
indentation in center of top of each cupcake, not quite
to bottom (wiggle end of spoon in cupcake to make
opening large enough).

3 In small bowl, mix filling ingredients. Spoon into small CUPCAKES ½ cup marshmallow creme

resealable food-storage plastic bag; seal bag. Cut 1 box Betty Crocker® FROSTING
3/8-inch tip off one bottom corner of bag. Insert tip of SuperMoist® yellow or
bag into opening in each cupcake; squeeze bag to fill lemon cake mix 1 container (12 oz) Betty
opening. Crocker® Whipped butter
Water, vegetable oil and eggs cream frosting
called for on cake mix box
2 teaspoons grated lemon
1 In medium bowl, stir together 1 container butter cream FILLING peel

frosting, the lemon peel and lemon juice. Frost cupcakes. ¾ cup Betty Crocker® 4 teaspoons fresh lemon juice
Sprinkle with stars. Whipped vanilla frosting
(from 12-oz container) ¼ cup Betty Crocker® star
decors
2010 © & ™/® of General Mills

12

pink
CHAMPAGNE
CUPCAKES

ingredients raspberry
POKE CAKE
CUPCAKES ¼ cup champagne
1 box Betty Crocker® SuperMoist® ingredients
1 teaspoon vanilla
white cake mix 1 box Betty Crocker® SuperMoist® white
1¼ cups champagne 4 to 5 drops red food cake mix
1/3 cup vegetable oil coloring
3 egg whites Water, vegetable oil and egg whites called for
4 to 5 drops red food coloring GARNISH on cake mix box
Pink decorator sugar 1 box (4-serving size) raspberry-flavored
FROSTING crystals
½ cup butter or margarine, softened gelatin
4 cups powdered sugar Edible pink pearls 1 cup boiling water
½ cup cold water
1 Heat oven to 350°F (325°F for dark or nonstick pan). 1 container (8 oz) frozen whipped topping,

Place paper baking cup in each of 24 regular-size muffin thawed (3 cups)
cups. Fresh raspberries, if desired

2 In large bowl, combine dry cake mix and champagne. 1 Heat oven to 350°F (325°F for dark or nonstick

Add oil, eggs and food color. Beat with electric mixer pan).
on medium speed for 2 minutes. Divide batter evenly
among muffin cups. 2 Make and cool cake as directed on box for

3 Bake 17 to 22 minutes or until toothpick inserted in center 13x9-inch pan.

comes out clean. Cool 10 minutes; remove from pan to 3 Pierce cooled cake all over with fork. In small
cooling rack. Cool completely, about 30 minutes.
bowl, stir gelatin and boiling water until smooth;
4 In medium bowl, beat frosting ingredients with electric stir in cold water. Pour over cake. Run knife
around sides of pan to loosen cake. Refrigerate
mixer on medium speed until smooth. Frost cupcakes. 2 hours. Frost with whipped topping; garnish
Sprinkle with pink sugar and pearls. with raspberries. Store covered in refrigerator.

2010 © & ™/® of General Mills 2010 © & ™/® of General Mills

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